Ingredients with Measurements:
- 4 chicken breasts, sliced
- 1 cup siwalan (young coconut meat), shredded
- 1 can coconut milk
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 red chili, sliced (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic, onion, and ginger, and sauté for 2-3 minutes until fragrant.
3. Add the chicken slices and cook for 5-7 minutes until browned on all sides.
4. Add the shredded siwalan, turmeric powder, cumin powder, coriander powder, salt, and black pepper, and stir to combine.
5. Pour in the coconut milk and water, and stir to combine.
6. Add the lime juice, brown sugar, and soy sauce, and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
8. Garnish with sliced red chili (optional) and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 15g
- Protein: 35g
- Sodium: 1200mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Siwalan can be substituted with regular shredded coconut.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans for a more colorful dish.
- Use shrimp instead of chicken for a seafood twist.
- Add more chili for a spicier dish.
Tips and tricks:
- Make sure to brown the chicken before adding the siwalan and spices for maximum flavor.
- Stir the mixture occasionally to prevent burning.
- Adjust the seasoning to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with steamed rice and garnish with sliced red chili and fresh cilantro.
Garnishes:
- Sliced red chili
- Fresh cilantro
Pairings:
- Steamed rice
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber salad
- Tomato and onion salad
- Grilled corn on the cob
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the chicken is not cooked through, let it simmer for a few more minutes until it is no longer pink in the middle.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Siwalan is a type of young coconut that is commonly used in Indonesian cuisine.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve hot with steamed rice and a side salad.
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